Spicy Tuna Recipe

Time1h

Serves2

Nori, pickled cucumber, shiso, gochujang chili

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Ingredients

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1
Prepare the Cucumber
Slice the cucumber thinly using a mandoline or sharp knife. Place the slices in a bowl.
2
Make the Pickling Solution
In a separate bowl, combine rice vinegar, sugar, and salt. Stir until the sugar dissolves.
3
Pickle the Cucumber
Pour the pickling solution over the cucumber slices. Let it marinate in the refrigerator for at least 30 minutes.

4
Dice the Tuna
Cut the sushi-grade tuna into small cubes, about 1/2 inch in size.
5
Mix with Gochujang
In a bowl, combine the diced tuna with gochujang chili paste. Mix well to ensure the tuna is evenly coated.

6
Prepare the Nori
Lay out a nori sheet on a clean surface or bamboo sushi mat, shiny side down.
7
Layer the Ingredients
Place a few shiso leaves on the nori sheet, followed by a generous scoop of the spicy tuna mixture. Top with pickled cucumber slices.
8
Roll the Nori
Starting from the edge closest to you, roll the nori tightly around the fillings. Use a bit of water to seal the edge of the nori.
9
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Serve immediately.